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An interesting factoid about larger public libraries (such as where I work) is that non-profit groups can reserve and meet in our general purpose room. The nice groups leave the room as clean as they found it. The really nice group leave us leftovers from their catered lunches. One extremely lovely Indian club routinely leaves us enough food to feed two shifts. Except for one knowledgeable part-time librarian who works the 2nd shift, the rest of us dig in without knowing what any of the items are, except that they are totally vegetarian. And totally delicious!

One item that really blew me away was a spiced carrot dish, a condiment really. Knowledgeable Librarian said it is called Gajar Ka Achaar (carrot pickle). It is nothing like what we usually think of when we hear the word pickle. Unlike cucumber pickles, submerged in a vat of vinegary brine containing garlic, dill and pickling spices, carrot pickle (referred to in the singular) is coated in mustard or olive oil and mixed…

Here is a dessert that is so delicious you don't even need know how to store leftovers since there will be no leftovers. I made it parve since I was serving it after a chicken dinner (chicken piccata if you must ask, using the sauce in the veal version).

This is also great to serve at your next Hadassah meeting, or pretty much for any company (or for when the neighbor drops in). A little on the rich side, but I rationalize that skinless, boneless chicken made with just a touch of olive oil allows me to be a little naughty later on.

Use butter instead for a yummy dairy version.Cardamon, in case I haven't mentioned it before, is a sweet Indian spice. It harmonizes love-a-ly with cinnamon and nutmeg. Try it next time you bake an apple pie. If you can't find it in your local market, just bump up the cinnamon a tad.